Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: soup bone; 1 c. each diced celery, carrots, turnips and potatoes; 1 small can tomatoes; 1 c. each shredded cabbage and onions; 1/4 c. rice or barley; salt and pepper; pinch of sugar; 1/2 bay leaf; 1 Tbsp. parsley; 2 qt. cold water

Servings: persons

soup bone
1 c. each diced celery, carrots, turnips and potatoes
1 small can tomatoes
1 c. each shredded cabbage and onions
1/4 c. rice or barley
salt and pepper
pinch of sugar
1/2 bay leaf
1 Tbsp. parsley
2 qt. cold water

1
Mix all the vegetables, seasonings, tomatoes and water together in a soup kettle.
2
Wash rice and sprinkle over top of liquid.
3
Place the soup bone in the kettle.
4
Cover kettle.
5
Bring to steaming point, turn to low heat and cook slowly for about 3 hours or longer, if that fits in better with your plans.
6
When ready to serve the soup, remove the soup bone and add to soup the little particles of meat that might be clinging to it.
7
The bits of meat make a richer soup.
8
The soup is then ready for serving. Serves 8.

128

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: soup bone, 1 c. each diced celery, carrots, turnips and potatoes, 1 small can tomatoes, 1 c. each shredded cabbage and onions, and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup

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